Pumpkin Cheesecake Bars
These swirled Pumpkin Cheesecake Bars are flaunting the delicious flavors of sweet pumpkin pie and creamy cheesecake together with a graham cracker crust. These pumpkin and cheesecake bars are perfect when you want a simple recipe that will 'wow' for the holidays!
Servings: 24 Servings
Calories:
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 10 tablespoons melted butter
- optional add a pinch or two of salt if you like for more flavor
Pumpkin Layer
- 1 15 oz can pumpkin puree not pumpkin pie mix
- ¾ cup heavy cream
- 2 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Cheesecake Swirl
- 8 oz cream cheese softened
- 1 large egg
- 1 egg yolk
- ⅓ cup granulated sugar add up to 1/2 cup if you want sweeter cheesecake
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter together to get a crumble. Press into the prepared baking pan.
Pumpkin Layer
- In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice. Pour on top of graham cracker layer. (Reserve 1/4 cup if you want more pumpkin showing through)
Cheesecake Swirl
- In a medium bowl, beat the cream cheese, egg, egg yolk, sugar and vanilla extract together with electric mixer on medium speed until well mixed, but do not overmix. Batter may be a little runny, you can also pour and drizzle on top of pumpkin batter.
Swirling & Baking
- Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Add reserved pumpkin batter on top of cheesecake puddles. With a knife, carefully swirl cheesecake filling into pumpkin mixture to get marbled swirls. Try not to touch the bottom graham cracker layer when swirling the top two layers.
- Bake for 45-55 minutes or until the center is set.
- Cool on counter and then refrigerate for 8 hours, until completely chilled before serving. Slice into bars.
Notes
Storing & Freezing Pumpkin Cheesecake Bars
Run a knife around the edges of the bars to loosen it up to prevent further cracks. Let bars cool completely in the pan. Then refrigerate, covered, for at least 8 hours or overnight. To serve, cut into squares.
Leftovers can be stored in the refrigerator for up to 3 days or the freezer for up to 1 month in a sealed container.
Run a knife around the edges of the bars to loosen it up to prevent further cracks. Let bars cool completely in the pan. Then refrigerate, covered, for at least 8 hours or overnight. To serve, cut into squares.
Leftovers can be stored in the refrigerator for up to 3 days or the freezer for up to 1 month in a sealed container.